Spicy Sriracha Chicken Over Goat Cheese & Roasted Poblano Grits + A Giveaway

Serving 4 people

45 min


  • almond milk 2 cup unsweetened almond milk (or milk)
  • butter 2 Tbsp butter, softened
  • chicken breasts 1 pound chicken breasts, chopped into 1 inch cubes
  • cilantro Cilantro, to garnish
  • garlic powder ½ tsp garlic powder
  • goat cheese ¼ cup goat cheese
  • poblano 1 poblano
  • polenta 1 cup quick cooking polenta or grits
  • salt 1 tsp salt
  • soy sauce 2 Tbsp soy sauce
  • sriracha sauce 2 Tbsp Texas Pete CHA! sriracha sauce
  • water 1 cup water
  • peper ½ tsp peper
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How to make it

  1. Turn broiler on high.
  2. Add pepper into oven. You can place on a baking sheet or just lay on the oven racks. Broil for 4 to 5 minutes, until skin is charred. Turn pepper a quarter the way, then char again. Repeat until all sides are charred. Once done, remove from oven and set aside to cool. Once pepper is cool enough to handle, remove charred skin and finally chop. Set aside.Meanwhile, In a small bowl, combine butter, sriracha and soy sauce.
  3. Mix well.
  4. Heat a large skillet over medium-high heat. Spray with nonstick cooking spray.
  5. Add chicken. Cook for 4-5 minutes on one side until seared. Toss chicken and add butter mixture. Stir well to ensure it is all coated. Cook for 5 more minutes, or until chicken is completely cooked through.Meanwhile, add milk and water to a pot. Bring to a boil.
  6. Add polenta, stir well. Reduce heat to a simmer and cook for 5 minutes, or until polenta is done. Stirring occasionally.When polenta is done cooking, add goat cheese and chopped poblano. Season with salt, pepper and garlic powder.To serve, place polenta into a plate, then top with chicken mixture and chopped cilantro for garnish.